Anyone have a really good recipe for homemade baked macaroni and cheese?

(the secret is in the mustard and worcestershire! ) I love this recipe. It's different... it's baked... you'll love it!

Macaroni and Cheese with Mustard and Worcestershire Ingredients: 1/2 pound small elbow macaroni (about 2 cups) 2 tablespoons (1/4 stick) butter 2 1/2 cups (packed) grated extra-sharp cheddar cheese (10 ounces) 2 5-ounce cans evaporated milk 3 large eggs 1 tablespoon prepared mustard 1 teaspoon Worcestershire sauce 1/8 teaspoon cayenne pepper Prep time: Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Cook macaroni in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Drain macaroni and place in large bowl. Add butter and toss until melted. Mix in 2 cups cheddar cheese.

Beat milk, eggs, mustard, Worcestershire sauce, and cayenne pepper in medium bowl to blend. Stir egg mixture into macaroni. Transfer to prepared dish; sprinkle remaining 1/2 cup cheddar cheese over.

Bake macaroni until golden on top and set in center, about 1 hour. Here's the direct link! Enjoy!

http://www.epicurious.com/recipes/food/views/Macaroni-and-Cheese-with-Mustard-and-Worcestershire-104708

This recipe comes from one of my favorite sites Recipezaar! This one had great reviews. Give it a try.Enjoy.

Fannie Farmer's Classic Baked Macaroni and Cheese This recipe is from the 1946 edition of "Fannie Farmer's Boston Cooking School Cookbook". The best for traditional, homemade baked macaroni & cheese, comfort food. Serves: 4 Ingredients: * 1 (8 ounce) package macaroni * 4 tablespoons butter * 4 tablespoons flour * 1 cup milk * 1 cup cream * 1/2 teaspoon salt * fresh ground black pepper, to taste * 2 cups good quality shredded cheddar cheese * 1/2 cup buttered breadcrumbs Directions: 1.

Preheat oven to 400°F. 2. Cook and drain macaroni according to package directions; set aside.

3. In a large saucepan melt butter.4. Add flour mixed with salt and pepper, using a whisk to stir until well blended.

5. Pour milk and cream in gradually; stirring constantly. 6.

Bring to boiling point and boil 2 minutes (stirring constantly).7. Reduce heat and cook (stirring constantly) 10 minutes. 8.

Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. 9. Turn off flame.10.

Add macaroni to the saucepan and toss to coat with the cheese sauce. 11. Transfer macaroni to a buttered baking dish.

12. Sprinkle with breadcrumbs.13. Bake 20 minutes until the top is golden brown.

14.(You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling. Nutrition Facts: Serving Size 1 (270g) Recipe makes 4 servings Calories 778 Calories from Fat 411 (52%) Amount Per Serving %DV Total Fat 45.7g 70% Saturated Fat 28.1g 140% Monounsaturated Fat 12.5g Polyunsaturated Fat 2.1g Trans Fat 0.0g Cholesterol 137mg 45% Sodium 879mg 36% Potassium 351mg 10% Total Carbohydrate 64.0g 21% Dietary Fiber 2.6g 10% Sugars 2.3g Protein 27.9g 55.

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